IN2014MN02615A - - Google Patents

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Publication number
IN2014MN02615A
IN2014MN02615A IN2615MUN2014A IN2014MN02615A IN 2014MN02615 A IN2014MN02615 A IN 2014MN02615A IN 2615MUN2014 A IN2615MUN2014 A IN 2615MUN2014A IN 2014MN02615 A IN2014MN02615 A IN 2014MN02615A
Authority
IN
India
Prior art keywords
pectin
food composition
bound
plant material
concentrate
Prior art date
Application number
Inventor
Paes Sabrina Silva
Elisabeth Cornelia Maria Bouwens
Michel Mellema
Original Assignee
Unilever Plc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc filed Critical Unilever Plc
Publication of IN2014MN02615A publication Critical patent/IN2014MN02615A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a concentrate food composition comprising water salt and pectin for preparing a bouillon a soup a sauce a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape stable at high salt levels while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water sodium salt comminuted plant material pectin and calcium salt wherein part of said pectin is bound to said comminuted plant material and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200.
IN2615MUN2014 2012-07-02 2013-06-11 IN2014MN02615A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12174651 2012-07-02
PCT/EP2013/061974 WO2014005801A1 (en) 2012-07-02 2013-06-11 Concentrate food composition in the form of a gel

Publications (1)

Publication Number Publication Date
IN2014MN02615A true IN2014MN02615A (en) 2015-09-11

Family

ID=48579093

Family Applications (1)

Application Number Title Priority Date Filing Date
IN2615MUN2014 IN2014MN02615A (en) 2012-07-02 2013-06-11

Country Status (14)

Country Link
US (1) US20150189902A1 (en)
EP (1) EP2866589B1 (en)
CN (1) CN104379002B (en)
AR (1) AR091644A1 (en)
AU (1) AU2013286210B2 (en)
BR (1) BR112014031513A2 (en)
CA (1) CA2878116A1 (en)
CL (1) CL2014003382A1 (en)
EA (1) EA026725B1 (en)
IN (1) IN2014MN02615A (en)
MX (1) MX340444B (en)
PH (1) PH12014502726A1 (en)
WO (1) WO2014005801A1 (en)
ZA (1) ZA201409332B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3253572B1 (en) * 2015-02-06 2021-10-06 Firestone Building Products Company, LLC Thermoplastic roofing membranes for fully-adhered roofing systems
MX2018004094A (en) * 2015-10-06 2018-07-06 Wrigley W M Jun Co Shelf stable, high moisture fruit confections produced from secondary fruit products.
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
BR112021000884A2 (en) * 2018-07-19 2021-04-13 Unilever Ip Holdings B.V. NET FLAVOR CONCENTRATE AND METHOD FOR PREPARING A NET FLAVOR CONCENTRATE
CN112515142A (en) * 2020-11-18 2021-03-19 湖南农业大学 Method for preparing chopped chili pepper
WO2024047191A1 (en) * 2022-09-02 2024-03-07 Société des Produits Nestlé S.A. Texturization of purees using pectin methylesterases

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ZA967790B (en) * 1995-09-22 1997-05-27 Novo Nordisk As A process for the improvement of gel formation or viscosity increase
WO1999018813A1 (en) * 1997-10-10 1999-04-22 Unilever N.V. Process for preparing a fruit- or vegetable-based product with pectin methylesterase and added hydrocolloid
WO2002078465A1 (en) * 2001-03-28 2002-10-10 Biocon India Limited Process for preparing puree without syneresis by pectinase treatment
JP2003204768A (en) * 2002-01-11 2003-07-22 Ajinomoto Co Inc Pumpkin for cooking and method for producing the same
PT1965671E (en) 2005-12-12 2013-08-02 Unilever Nv Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch
ES2328529T5 (en) * 2007-06-12 2020-10-08 Unilever Nv Packaged concentrate for preparing a broth, soup, dressing, sauce or for use as a condiment, comprising glucomannan concentrate
PL2005844T5 (en) * 2007-06-12 2013-01-31 Unilever Nv Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum
EP2468110A1 (en) 2010-12-22 2012-06-27 Nestec S.A. Gel composition comprising low-methoxy pectin
CN102174611A (en) * 2010-12-27 2011-09-07 安徽金枫果胶有限公司 Process for degreasing low methoxyl pectin

Also Published As

Publication number Publication date
MX340444B (en) 2016-07-08
BR112014031513A2 (en) 2017-06-27
ZA201409332B (en) 2016-09-28
US20150189902A1 (en) 2015-07-09
AU2013286210B2 (en) 2015-06-18
CL2014003382A1 (en) 2015-02-27
MX2014014879A (en) 2015-03-05
WO2014005801A1 (en) 2014-01-09
EA201500082A1 (en) 2015-04-30
EP2866589A1 (en) 2015-05-06
EA026725B1 (en) 2017-05-31
AR091644A1 (en) 2015-02-18
AU2013286210A1 (en) 2015-01-22
EP2866589B1 (en) 2016-12-21
CN104379002B (en) 2017-06-09
CN104379002A (en) 2015-02-25
PH12014502726A1 (en) 2015-02-02
CA2878116A1 (en) 2014-01-09

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